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Add a photoI love Mexican food and when I dine out, I enjoy the Fajita platters with the white Queso dip. As always, I decided to re-create the Beef Fajitas that I love sooo much, but I couldn't figure out the Queso dip. I love the smooth flavor of the white Queso so I hope you enjoy it, my family loved it!
Ingredients
- 16 oz. Monterey Jack Cheese
- 1 1/2 c. Heavy Cream or Half & Half
- 1 Red Bell Pepper
- 1 lg or 2 med Onions, diced
- 2 cans Chopped Green Chiles
- 2 Garlic Cloves, minced
- 1 sm bunch Cilantro, chopped
- 1/2 tsp. Corn Starch
- 2 Tbsp Butter
Directions
- Saute the Red Bell Peppers and onions in butter until onions are translucent, then, add garlic and chiles. Reduce to medium-low heat.
- Stir in the shredded cheese, corn starch and 1/4c of the cream, stirring until the cheese is melted.
- Add cilantro and remaining cream a little at a time until you've reached desired consistency.
- Transfer dip to a fondue or crock pot to keep warm.
- Serve with Chicken or Beef Fajita Nachos, tortilla chips, burritos, etc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 10 servings | |
| Calories 275 | |
| Calories from Fat 204 | 74% |
| Total Fat 22.89g | 29% |
| Saturated Fat 14.28g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 475mg | 20% |
| Potassium 162mg | 5% |
| Total Carbs 5.95g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.5g | 1% |
| Protein 12.22g | 20% |
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